Chocolate Syrup Recipe from Cocoa Powder

[@Sleezy.Design]

In France they have this chocolate milk powder called Banania that contains cocoa, sugar, cereals, banana flakes and honey and I've been recreating it for a while now because it tastes so good. The only problem is that my version doesn't dissolve in the milk like the original powder does. Now I made a syrup out of my recipe and the amylase perfectly breaks down the cereal and banana in my mix, now I just invented my own extremely delicious formula for a Banania Syrup. Thanks!

[@KevinKos]

Great, informative episode like always! Thank you!

[@joshwells3247]

Collaboration?

[@mattviolet]

This video is PERFECT for my problem- Thank you!

[@lorilynn6563]

Have you experimented using dutch processed cocoa, which is washed with a potassium carbonate solution that neutralizes cocoa's acidity to a pH of 7?

[@Artofdrink]

Yes, they say that is soluble cocoa, but the starch still swells creating that puddling like texture. Some of the cocoa powders I used in the video were Dutch processed.

[@artemis3120]

13:23 would have been the perfect timing to insert a cat yowl stock sound effect.

[@jaimecosman1304]

WOW you learn something NEW everyday

[@jovinjoy4005]

a very good production and informative video...thank you

[@pankajbhatt919]

Very informative. Would you please let me know which preservative is to be used if made for commercial purposes & the dosage ? Thanks

[@AustinScienceFood]

Very cool! Always wanted to make my own chocolate syrup. To adjust the thickness (for a sauce) I assume you would add more sugar?

[@Artofdrink]

This recipe does make a fairly thin syrup but you can add more sugar, though at a certain point the sugar won't dissolve. For a thicker chocolate sauce skip the amylase enzyme but for mixing in drinks definitely use it.

[@joebine6644]

trop cool ce vidéo btw just got my vanillin yesterday Mr Darcy! going to mix a 10% solution in PG today :) can't wait to vanillize everything haha!

[@vrtsgme]

Thank you!

[@davidmv1557]

Great video!, I have some questions: Can I use liquid alpha-amylase? And how much should I use?

[@Artofdrink]

Thanks, and yes you can and-just guessing here-but I suspect 1 mL would be sufficient for a 2L batch. It is going to be roughly equivalent to powdered versions.

[@nathancrymble4080]

Would this work with chocolate chips? We like a little mouthfeel from the cocoa butter but don’t want the amylase to react poorly.

[@Artofdrink]

Sure, amylase doesn’t break down fats, that is a different enzyme called lipase

[@oldmanfigs]

(Boiling )then reduce to simmer ….causes scorching very easily. Lower heat levels will make better syrup.

[@robertketcham9576]

Is there any difference between using Dutch Processed Cocoa Powder versus "regular" Cocoa powder.

[@zaharaaziz7501]

Hi, I am wondering why you add a quarter of alpha amylase while boiling the cocoa powder. Wont that denature the enzyme?

[@Artofdrink]

I used high temperature amylase, you can get it for distilling.

[@305mom7]

Thank you for sharing. What is the shelf life and does it need to be refrigerated?

[@Artofdrink]

You are welcome. Kept in the fridge, it lasts at least a month.

[@jamesbutcher708]

Is sugar required? I considered using this recipe but substituting the sugar for allulose.

[@Artofdrink]

The sugar free recipe can be used, here is the video, it uses allulose: kzbin.info/www/bejne/aIeci3qKac6Vnsk

[@exohumer3486]

I wonder if I use the sugar-free solution (the one you show in a different video) if I would still need the amylase ?

[@Artofdrink]

The amylase is still necessary as the starch causes the thickening, not the sugar.

[@robertketcham9576]

I plan to use your chocolate syrup in a Chocolate Milk Stout. ANy idea how much I should use for a 5 gallon batch?

[@molokodreams1]

Could I strain this to get a smoother drink similar to how melted chocolate gets?

[@Artofdrink]

It should come out smooth.

[@molokodreams1]

@@Artofdrink thanks!

[@donnhussey568]

So on the enzymes - you say "really slow." Do you have graph/chart for how long they would take? At room temp (72F/22C) would they need in the realm of overnight, or a few days? Possibly a declining temp profile of coming off the boil, pitching in the enzyme when you get into range, then letting it sit until your pot hits room temp?

[@Artofdrink]

Depends on the enzyme activity (AGU) there are many different versions of amylase. I've found using the overnight method in a warm thermos gets the job done, but nothing beats the high-temp amylase. Add all of it before you bring it to a simmer and let it do that for 10 to 15 minutes and it is done.

[@donnhussey568]

​@@Artofdrink I am just trying to think of the most hands-off method possible for making a good chocolate syrup. I was thinking heat to boiling, mix in the chocolate and sweetener, kill the temp, then cover and let the temp coast down, then add the enzyme - I have a thermometer with an alarm, at any rate. I look forward to seeing what you have to say (eventually) about artificial sweeteners. I've used some of the recipes in your book and subb'd in fake sugar and they have done surprisingly well, although sugar lends a particular texture, which isn't something I expected. You alluded to a future video about that, so I look forward to it.

[@Artofdrink]

@@donnhussey568 That method should work fine, I've found it takes a fair amount of time for the liquid to cool down. And the low-calorie sweetener video is coming soon, currently scripting it and ordering difference sweeteners to try.

[@joebine6644]

the work you put in is greately appreciated!@@Artofdrink

[@steffanziegler]

a note on that Seinfeld episode, given how the writers of the show based things off of biographical info... i'm betting that "ubet" is actually one of the writer's pin codes. (Given how Bosco is 5 characters and too long for most PIN numbers, and the ubiquity of Fox's "U-Bet" in NY egg creams.)

[@samiajre6852]

can i try some "germinated graines " juice as a substitut to "enzym" ??

[@Artofdrink]

You can try it, though it may not be as effective or take a longer time, but experimentation is good.

[@marthaogazon2074]

Where do I buy alpha amylase? Thank you!

[@joebine6644]

beer brewing diy stores, fancy groceries also maybe.🤷‍♂

[@viveksonar9348]

How do make them shelf stable?

[@Artofdrink]

You can use a preservative like this kzbin.info/www/bejne/n5iaZmesqp15b7c but you need to adjust the ph carefully to around 4.3 to 4.5

[@viveksonar9348]

@@Artofdrink so basically more citric acid?

[@Artofdrink]

@@viveksonar9348 yes, just a tiny amount. If you watch this video, kzbin.info/www/bejne/aIeci3qKac6Vnsk I use a mixture of citric acid and sodium citrate to get a final pH of about 4.0, you can use a similar mixture and use less. It should work fine..

[@viveksonar9348]

@@Artofdrink Ok Ok Will Try.

[@BravingTheOutDoors]

Yeah but how do I make it taste like Lindt?!? =]

[@darklordmenet]

ok, and if you can't get a hold of this enzyme then what?

[@foomanchu7414]

BOSCO! BOSCO Jerry

[@bbpeeker]

I wish you also used American measurements!

[@Artofdrink]

And the rest of the world wished that the US would use modern measurements, it’s not 1890 anymore.

[@bbpeeker]

@@Artofdrink Yes! I can't believe they are still teaching these archaic measurements in the USA.

[@carlschmiedeke151]

Cups, tablespoons, teaspoons, measurements, would be nice, I know nothing about his measurements are

[@Artofdrink]

You can always learn metric, it's not hard.

[@Sleezy.Design]

Metric system is far superior compared to volume measurements. You'll never get the same results if you measure everything by volume.

[@webdarling]

I've made chocolate syrup plenty of times and never used anything like this. Mine never thickens. I call BS

[@Artofdrink]

There are at least a dozen patents on this, so maybe you are just using really cheap cocoa powder